We started off today's show discussing this week's rumours about
The Age's Tuesday foody insert Epicure; Crikey have reported that
planned changes would potentially reduce the local reporting and
Victorian focus each week, and increase the number of stories
shared with the Sydney Morning Herald. Check out #SaveEpicure on
Twitter for more, and read Fairfax's response here.

Next up we spoke to Ken Burgin from Profitable Hospitality about
some high profile restaurant closures in Sydney over the last few
months. Justin North's restaurants, including fine diner Becasse,
are the latest to close due to their financial position. We chatted
about high Sydney rents, the dangers of fixed costs when running a
restaurant, and why financial pressures in the hospitality industry
and treated differently than those in other industries.

Joost Bakker and Danny Colls joined us in Studio 2 to discuss
their new cafe, Silo by Joost. One of their core business
principles is "zero waste" - all byproducts of running the cafe are
re-used in some way. This has involved engagement with suppliers to
come up with better ways to source ingredients, for example
eschewing milk in cartons / bottles and using large quantity
re-usable tins instead. Could we look forward to a day where cafes
and restaurants proudly display a "no waste" symbol on their doors
as part of a sustainable business strategy?